Perfectly creamy, but delightfully zesty, this smooth vegan avocado dressing is the ideal companion to a fresh and filling summer salad. The addition of jalapeno and lime gives a powerful kick that levels up garden fresh salads, tacos or even buddha bowls.
Did you know that avocados, though famous for guacamole, also make a fantastic base as a salad dressing? It wasn’t the first thing that came into my head either until I tried making my own avocado salad dressing.
I have to tell you, stop robbing your taste buds of deliciousness and ditch the boring store bought bottled dressing! When you taste this vegan avocado sauce recipe, bottled dressing will never be the same.
Why This Recipe Works
It only takes a few moments to make, and you can take a sad salad to a whole new level and depth with an avocado lime dressing. Besides having a delightfully smooth texture, avocados are amazingly nutritious. They are rich in dietary fiber, folic acid, iron, magnesium and potassium.
So whether you add it to a salad or drizzle it over tacos, you’re adding both health and happiness to your meal. What a win!
Another thing I love about creamy avocado dressing is that you can use it on anything. The options don’t end simply with salad. No, you can also use it to dress up any dry dish that needs a limey kick.
Try pouring it over something that’s tasting a bit on the dry and bland side. For instance, add it to any grain-based dish that’s missing it’s sauciness and you’ll be pleasantly surprised.
What Goes With Avocado Dressing
Buddha Bowl
Buddha bowls can be built on whole grains such as quinoa or brown rice, and plant proteins such as chickpeas or tofu, and vegetables.
Try using this vegan avocado dressing recipe as a drizzle on top of one of your favorite ones like this ultimate buddha bowl or rice bowls with tempeh.
If you’re ready to switch up sauces I highly recommend you trying this buddha bowl dressing, vegan buffalo sauce, vegan blue cheese dressing and vegan bechamel.
Garden fresh salad
Simply switch out your normal dressing for this filling, tangy alternative and you’ll never go back.
Veggies and Avocado Dressing Dip
Why not skip the typical veggies and ranch dip and opt for a healthier avocado sauce option that is just as delicious. You might want to add less water (or throw in an extra avocado half) to make your dip thicker.
Vegan Wraps
Serve tasty, hearty rainbow vegan hummus wraps (or fresh spring rolls) with this avocado dressing for a nice flavor twist.
Tacos
This dressing is simply mouthwatering when served as an avocado sauce for tacos. The mixture of creamy avocado, tangy lime and the spice of the jalapenos is a celebration in your mouth. Try it with these summer-inspired Grilled Zucchini and Corn Tacos with tempeh vegan taco meat, sofritas or vegan tempeh tacos.
Burritos
If you’re more of a a burrito fan, you can use it to dip your burritos (as well as crunch wraps or similar) into.
Zucchini Corn Fritters
The dressing is perfect for these vegan zucchini corn fritters or any other veggie fritters or patties.
Grilled Veggies
Especially in the summertime, we love to grill veggies and drizzling this dressing creates a whole new flavor palate. Have you ever tried grilled corn on the cob? Try using this dressing on corn at your next BBQ.
Vegan Mexican Chopped Salad
I love this dressing with a Mexican chopped salad of tangy bell peppers, sweet grilled corn, fresh succulent tomatoes, rich earthy black beans, pungent red onions and scallions.
Corn and Black Bean Salad
Finally, use it on one of my favorites: Corn and Black Bean Salad with Zucchini.
How do you keep avocado sauce from turning brown?
Here are three secrets for keeping your avocado sauce from turning brown.
- When avocado flesh is exposed to air it reacts and darkens. But by using lime and water in the dressing it will create a barrier that protects the avocado from oxidation.
- Cover it with a lid or plastic wrap to protect it from reacting with air.
- Keep the avocado dressing in the fridge.
Ingredients
Here are the ingredients for the dressing:
- avocado, halved, pitted and peeled;
- water, to adjust the consistency;
- extra virgin olive oil;
- lime juice;
- jalapeno (add a bit more slices for an extra hot kick);
- chili powder;
- garlic powder or a peeled clove of garlic;
- cumin;
- salt and freshly ground black pepper to taste.
How To Make It
First, if you have one, grab your mini food processor, or normal food processor. Add the ingredients into the provided container.
Process until smooth, scraping down the sides. If you need to, add more water until it reaches a desired consistency.
And you’re done!
Top Tips
- Store the sauce in an airtight container in the fridge for three or four days.
- Depending on how thick you want your dressing to be, you will need different amount of water to adjust the consistency. Start with 1/2 cup and keep adding water, one tablespoon at a time, until you like the consistency.
- If you don’t have a food processor you’ll be able to mash up the avocado using a fork, a potato masher or a mortar and a pestle and mix with the other ingredients. It won’t be as smooth and creamy, but in a pinch, it will work.
- Serve with salads, tacos, burritos, fresh or grilled veggies, on top of buddha bowls, or other grain-based dishes (see serving suggestions above).
- This recipe makes about 1 cup of dressing which is roughly 8 servings (2 tablespoons per serving).
Recipe Variations
- Adjust jalapenos to make the sauce more or less spicy. If you’re really sensitive, get rid of it altogether.
- You can use lemon juice in place of lime juice for this dressing. It will be less zesty though.
- Use avocado oil instead of extra virgin olive oil.
- Try adding a chipotle pepper instead of jalapeno for an extra smoky note. It might affect the color but it tastes great!
Creamy Avocado Dressing
Ingredients
- 1 avocado halved, pitted and peeled
- 80 ml or 1/2 cup water more to adjust the consistency
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon lime juice or juice of ½ lime
- ½ jalapeno or less if you don’t like the hotness
- 1 teaspoon chili powder
- 1 teaspoon garlic powder or 1 clove garlic
- 1/4 teaspoon cumin
- salt and freshly ground black pepper to taste
Instructions
- In a cup of a (mini) food processor add the avocado, water, olive oil, lime juice, jalapeno, chili powder, garlic powder or a peeled clove of garlic, cumin, salt and pepper.
- Process until smooth, scraping down the sides. If needed, add more water until it reaches a desired consistency.
- Serve with salads, tacos, burritos, fresh or grilled veggies, on top of buddha bowls, or other grain-based dishes (see serving suggestions above).
Notes
- Store the sauce in an airtight container in the fridge for three or four days.
- Depending on how thick you want your dressing to be, you will need different amount of water to adjust the consistency. Start with 1/2 cup and keep adding water, one tablespoon at a time, until you like the consistency.
- If you don’t have a food processor you’ll be able to mash up the avocado using a fork, a potato masher or a mortar and a pestle and mix with the other ingredients. It won’t be as smooth and creamy, but in a pinch, it will work.
- Serve with salads, tacos, burritos, fresh or grilled veggies, on top of buddha bowls, or other grain-based dishes (see serving suggestions above).
- This recipe makes about 1 cup of dressing which is roughly 8 servings (2 tablespoons per serving).
Recipe Variations
- Adjust jalapenos to make the sauce more or less spicy. If you’re really sensitive, get rid of it altogether.
- You can use lemon juice in place of lime juice for this dressing. It will be less zesty though.
- Use avocado oil instead of extra virgin olive oil.
- Try adding chipotle pepper instead of jalapeno for an extra smoky note. It might affect the color but it tastes great!
